Introduction
If you’re searching for a dish that combines bold textures, big flavor, and serious crunch, look no further than this Tuna Avocado Crispy Rice Salad. This refreshing salad is not only visually appealing but also tantalizingly delicious. With its layers of taste—earthy avocado, succulent tuna, and the delightful crispiness of baked rice—it’s sure to satisfy those craving something unique yet comforting.
Inspired by the beloved Japanese sushi and poke bowls, this salad elevates the classic combination of tuna and avocado with crispy rice. Whether you’re looking for a new lunch option or a light dinner idea, this recipe can be tailored to your needs. The crispy rice adds an exciting twist, blending the crunch you desire with the fresh and creamy elements of the salad. Plus, it’s quick to pull together, allowing you to enjoy a gourmet experience at home.
Gather your ingredients, and let’s dive into crafting a dish that’s perfectly suited for warm days or anytime you need a nutritious boost! Your friends and family will love this dish, and it’s easy to share with guests at your next gathering.
Ingredients
- 3 cups cooked jasmine or sushi rice (cooled) or 450 g microwave rice
- 2 tbsp tamari or regular soy sauce
- 1 tsp dark soy sauce (optional, for color)
- 2 tbsp sesame oil
- 2 tbsp olive oil
- ½ cup whole-egg mayonnaise
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp sriracha (optional)
- 425 g canned tuna in oil, drained
- 2 Lebanese cucumbers, sliced into half-moons
- 1 avocado, diced
- 1 cup thawed edamame beans
- 2 spring onions, thinly sliced
- 1 tsp black sesame seeds
- Chilli crisp or oil (optional)
- 1 fresh jalapeño, sliced (optional)
Instructions
Follow these steps to create your Tuna Avocado Crispy Rice Salad:
- Make Crispy Rice: Preheat your oven to 220°C (425°F). In a large mixing bowl, take your cooled jasmine or sushi rice and add in the tamari, dark soy sauce (if you’re using it for added color), sesame oil, and olive oil. Gently toss the mixture until the rice is evenly coated with the sauces. This not only infuses flavor but helps achieve that desired crispness.
- Prepare a baking tray by lining it with parchment paper to prevent sticking. Spread the rice mixture onto the tray in an even layer, being careful not to clump it together. Bake in the preheated oven for about 40 to 50 minutes, checking every 15 minutes. Stir the rice to ensure it crisps evenly. You’re looking for a golden brown, crunchy texture that will serve as the base of your salad.
- Make Dressing: While the rice is baking, it’s time to whip up the dressing. In a separate mixing bowl, combine the whole-egg mayonnaise, tamari or soy sauce, rice vinegar, sesame oil, honey, and sriracha (if desired). Use a whisk to blend these ingredients until the mixture is smooth and creamy. This dressing will add a delightful richness to the salad.
- Assemble Salad: Once your crispy rice is ready and has cooled slightly, grab a large mixing bowl for assembling the salad. Add the drained canned tuna, sliced Lebanese cucumbers, diced avocado, thawed edamame beans, thinly sliced spring onions, and the crispy rice.
- Drizzle the prepared dressing over the salad. Don’t pour it all at once; start with half and add more according to taste. Gently toss the ingredients together to ensure even distribution without breaking the delicate avocado.
- Finally, top the salad with black sesame seeds, a drizzle of chili crisp or oil if you desire some heat, and the slices of jalapeño if you’re feeling adventurous. Toss the salad gently one last time just before serving, to integrate all the toppings.
Variations
This Tuna Avocado Crispy Rice Salad is incredibly versatile, allowing for a variety of tweaks based on personal preferences or dietary needs. Here are some variations to consider:
- Switch the Protein: Feeling adventurous? Swap out the tuna for grilled chicken or even tofu for a vegetarian option. Both alternatives will complement the fresh flavors beautifully.
- Different Greens: For added crunch and nutrition, mix in leafy greens such as spinach or arugula. These greens can add an extra layer of flavor and are excellent sources of vitamins.
- Seasonal Vegetables: Incorporate seasonal vegetables such as bell peppers, radishes, or even roasted corn for sweetness. The freshness of the vegetables complements the creamy dressing and the crispy rice nicely.
- Change the Dressing: Feel free to experiment with different dressings! A zesty lemon vinaigrette or a spicy wasabi dressing could add a completely new flair to the salad.
With these variations, you can personalize this salad to match your flavor profiles while still keeping the core recipe intact.
Cooking Notes
To ensure that your Tuna Avocado Crispy Rice Salad turns out perfectly:
- Cooking Time: It’s essential to keep an eye on your rice as it bakes. Every oven is different, and cooking times can vary. You want that perfect crispy texture without overcooking.
- Rice Texture: Using day-old rice can make a difference; it tends to be drier, which produces a crispier texture once baked.
- Tools Needed: Ensure you have quality baking sheets and parchment paper for easy cleanup. A whisk for the dressing and a large mixing bowl for tossing all the salad ingredients together are also essential for this recipe.
- Cooling the Rice: After baking, allow the rice to cool slightly before adding it to the salad. This not only enhances texture but helps prevent the avocado from getting mushy.
With these tips in mind, you’ll be well on your way to making an irresistible salad.
Serving Suggestions
This Tuna Avocado Crispy Rice Salad is a showstopper on its own but can be paired with a variety of accompaniments:
- Light Appetizer: Serve chilled sake or a light white wine alongside as a refreshing beverage pairing.
- Sides: Consider offering a side of miso soup or a simple seaweed salad to complement the flavors of the dish.
- Plating: For a visually appealing presentation, layer the salad in individual bowls, showcasing its beautiful colors. Garnish with lime wedges for an extra touch of freshness.
Tips
- Always use fresh ingredients for the best flavor and nutrition.
- For optimal texture, avoid overmixing the salad to keep the crispy rice intact.
- Chill any leftovers promptly and consume within 2 days for the best taste and quality.
- Add a splash of lime juice before serving to enhance the flavors.
- Feel free to customize the heat level by adjusting the amount of sriracha in the dressing or adding more jalapeño slices.
Prep Time, Cook Time, Total Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Nutritional Information
Calories: 500
Protein: 25g
Sodium: 800mg
FAQs
Can I use leftover rice?
Absolutely! Using leftover rice is not only convenient but can lead to a crispier texture when baked. Just make sure it’s cooled and dried.
What can I substitute for salmon?
If tuna isn’t your favorite, opt for canned salmon, roasted chicken, or even chickpeas for a vegetarian twist.
How can I make this dish gluten-free?
Use gluten-free tamari instead of soy sauce, and confirm that your mayonnaise is gluten-free as well.
Can I prepare this salad in advance?
This salad tastes best when fresh. However, you can make the crispy rice and dressing ahead of time and refrigerate them until ready to serve.
What’s the best way to store leftovers?
Store the leftover salad in an airtight container in the fridge for up to 2 days. However, keep the crispy rice separate until just before serving to maintain its crunch.
Conclusion
In conclusion, this Tuna Avocado Crispy Rice Salad is a delightful way to bring together flavors and textures that tantalize the taste buds. With its crispy rice base, creamy avocado, and savory tuna, it’s a dish that pleases the senses and makes for an eye-catching presentation.
Whether you’re entertaining guests or simply enjoying a cozy dinner at home, this salad offers versatility and fresh ingredients that can’t be beaten. Make it your own by experimenting with different proteins, vegetables, and dressings.
I’d love to hear your thoughts on this recipe! Share your experiences, any variations you tried, or even your family’s reactions. Don’t forget to share this salad with friends and family, and let them in on the joy of this crunchy, flavor-packed dish. Indulge, enjoy, and happy cooking!
Print
Tuna Avocado Crispy Rice Salad
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
A refreshing salad combining earthy avocado, succulent tuna, and crispy rice for a satisfying crunch.
Ingredients
- 3 cups cooked jasmine or sushi rice (cooled) or 450 g microwave rice
- 2 tbsp tamari or regular soy sauce
- 1 tsp dark soy sauce (optional, for color)
- 2 tbsp sesame oil
- 2 tbsp olive oil
- ½ cup whole-egg mayonnaise
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp sriracha (optional)
- 425 g canned tuna in oil, drained
- 2 Lebanese cucumbers, sliced into half-moons
- 1 avocado, diced
- 1 cup thawed edamame beans
- 2 spring onions, thinly sliced
- 1 tsp black sesame seeds
- Chilli crisp or oil (optional)
- 1 fresh jalapeño, sliced (optional)
Instructions
- Make Crispy Rice: Preheat your oven to 220°C (425°F). In a large mixing bowl, take your cooled jasmine or sushi rice and add in the tamari, dark soy sauce (if you’re using it for added color), sesame oil, and olive oil. Gently toss the mixture until the rice is evenly coated with the sauces. This not only infuses flavor but helps achieve that desired crispness.
- Prepare a baking tray by lining it with parchment paper to prevent sticking. Spread the rice mixture onto the tray in an even layer, being careful not to clump it together. Bake in the preheated oven for about 40 to 50 minutes, checking every 15 minutes. Stir the rice to ensure it crisps evenly. You’re looking for a golden brown, crunchy texture that will serve as the base of your salad.
- Make Dressing: While the rice is baking, it’s time to whip up the dressing. In a separate mixing bowl, combine the whole-egg mayonnaise, tamari or soy sauce, rice vinegar, sesame oil, honey, and sriracha (if desired). Use a whisk to blend these ingredients until the mixture is smooth and creamy. This dressing will add a delightful richness to the salad.
- Assemble Salad: Once your crispy rice is ready and has cooled slightly, grab a large mixing bowl for assembling the salad. Add the drained canned tuna, sliced Lebanese cucumbers, diced avocado, thawed edamame beans, thinly sliced spring onions, and the crispy rice.
- Drizzle the prepared dressing over the salad. Don’t pour it all at once; start with half and add more according to taste. Gently toss the ingredients together to ensure even distribution without breaking the delicate avocado.
- Finally, top the salad with black sesame seeds, a drizzle of chili crisp or oil if you desire some heat, and the slices of jalapeño if you’re feeling adventurous. Toss the salad gently one last time just before serving, to integrate all the toppings.
Notes
Perfect for warm days or as a nutritious boost, this salad is versatile and can be tailored to your personal tastes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
Nutrition
- Calories: 500 kcal
- Sodium: 800 mg
- Protein: 25 g